Gyro Meat

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5 from 25 votes
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Learn how to make traditional gyro meat easily at home that tastes better than street food. Perfectly juicy, seasoned, and tender. 

gyro meat.

Coming from a half-European background, gyros are a staple in our household.

Similar to souvlaki, shawarma, and doner kebab, this popular street food was our takeout of choice or something we’d enjoy on our overseas travels.

My mom used to do one better and make her own with her special seasoning mix. She’s shared this recipe with me now and let me just say- it tastes BETTER than anything you can buy!

Table of Contents
  1. Why this recipe works
  2. What is gyro meat? 
  3. What is gyro meat made of? 
  4. How to make it
  5. Tips to make the best recipe
  6. Storage instructions 
  7. More delicious ways to use lamb
  8. Frequently Asked Questions
  9. Traditional Gyro Meat

Why this recipe works

  • Quick and easy. This recipe may look difficult to make, but it is easy and requires very little hands-on time. Oh, and you don’t need a rotisserie either.
  • Better for you. Sure, gyros you get from a food stand or takeout shop are delicious, but you never know what goes into it. This homemade version uses healthier and cleaner ingredients and tastes even better!  
  • Versatile. Don’t just use it to make gyros sandwiches; it works well in salads, wraps, and more.

What is gyro meat? 

Gyro meat is seasoned ground lamb that is traditionally cooked on a long, vertical rotisserie for several hours on very low heat. It’s sliced to order and stuffed into a fresh pita and is one of the world’s most popular street foods.

Now, while traditional methods may require a rotisserie to make it, our version skips that process and cooks it in the oven. Don’t fret though: a secret ingredient keeps it super juicy and flavorful!

What is gyro meat made of

No hard-to-find or specialty ingredients are needed. You’ll find everything at your local grocery store (or in your spice rack!). Here is what you’ll need:

  • Ground lamb. While some versions call for ground beef, ground lamb is more authentic. It’s also naturally juicier and flavorful.
  • Onion and garlic. Must have ingredients for traditional gyro meat. 
  • Seasonings. My mom’s secret spice mix features oregano, marjoram, rosemary, and thyme. Please do not swap things out or change these up; you need these four!
  • Salt and pepper. To taste. 

How to make it

Lamb gyros meat may look fancy but it’s such a foolproof dish that anyone can make!

Make the meat mix: Add all the ingredients to a large mixing bowl. Using your hands, mix everything together.

gyro meat mixture.

Process the mixture: Add the meat mixture to a food processor for about one minute.

Shape: Transfer to the loaf pan and press gently to remove any trapped air. Shape into either one large or two small logs, around 4-inches high.

cooked gyro meat.

Bake and serve: Bake the gyros for 35-40 minutes or until no longer pink. Cool, slice, and serve. 

sliced gyro meat.

Tips to make the best recipe

  • Choose good quality spices for the seasonings instead of generic grocery brands. Trust me, it makes all the difference in flavor.
  • Never use lean or extra lean meat for gyros. The fattier cuts are essential for juicy and flavorful meat. My mom’s rule of thumb is that it the bread you serve this in should be soggy by the end (in a good way!).
  • Avoid overbaking the meat by using an instant-read thermometer to check its doneness. It is ready to be enjoyed once it reaches an internal temperature of 165F.
  • While serving this in a pita with garlic sauce is the more common way to enjoy it, my family loves to make gyro bowls by serving it over some rice or bulgar and fresh vegetables. It also makes fabulous leftovers.

Storage instructions 

To store: Keep in an airtight container and store in the refrigerator for up to 3 days. 

To freeze: Place the cooked and cooled gyros in a shallow container and store it in the freezer for up to 6 months. 

Reheating: Thaw in the refrigerator a night before reheating. Use a fry pan or oven to reheat before serving. 

what is gyro meat.

More delicious ways to use lamb

Frequently Asked Questions

What is the best part of a lamb for gyros? 

If you choose to mince your own lamb, lamb legs and lamb shoulder are the best cuts to use. They have a good ratio of fat and protein and will yield juicy gyros.

Can I use other kinds of ground meat?

While lamb is preferred, you can sub half of it with beef or use a mix of chicken and pork. Do not use straight beef or chicken, as they are both prone to drying out.

What type of meat is in a gyro?

While lamb is the most traditional meat used, chicken and beef are also popular options, especially in different parts of the world.

gyro meat recipe.

Traditional Gyro Meat

5 from 25 votes
Learn how to make gyro meat easily at home that tastes better than street food. Perfectly juicy, seasoned, and tender. 
Servings: 8 servings
Prep: 1 minute
Cook: 35 minutes
Total: 36 minutes

Ingredients  

  • 1/2 large onion chopped
  • 1 clove garlic minced
  • 2 lbs ground lamb
  • 1 teaspoon cumin
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Instructions 

  • Preheat the oven to 165C/325F. Grease a square pan and set aside.
  • In a large mixing bowl, add all the ingredients and mix until combined.
  • Place the lamb mix into a food processor and pulse several times until fully incorporated.
  • Shape the meat mix into two small or one large log and place them in the greased pan.
  • Bake the gyro for 35-40 minutes, or until the internal temperature registers at least 165F.
  • Remove the gyro from the oven and mop up excess oil. Slice and serve.

Video

Notes

TO STORE: Keep in an airtight container and store in the refrigerator for up to 3 days. 
TO FREEZE: Place the cooked and cooled gyros in a shallow container and store it in the freezer for up to 6 months. 
TO REHEAT: Thaw in the refrigerator a night before reheating. Use a fry pan or oven to reheat before serving.

Nutrition

Serving: 1servingCalories: 265kcalCarbohydrates: 1gProtein: 20gFat: 14gSodium: 161mgPotassium: 22mgFiber: 0.2gVitamin A: 5IUVitamin C: 1mgCalcium: 16mgIron: 2mgNET CARBS: 1g
Course: Main Course
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Hey Arman, I love lamb, so I’ll definitely be giving this recipe a try. I noticed in the tutorial that it looks like the loaves are sitting on bacon? I don’t see anything mentioned about using bacon??? Thanks!